Garlic Crusted Chicken

chicken breasts
savory garlic herb soup mix
3/4 cup mayonaise
1/4 cup parm cheese
1/4 cup bread crumbs

mix soup mix mayo and parm cheese together and top raw chicken
top with bread crumbs and bake 400 degrees for 20 minutes or so.

Jumbalaya

INGREDIENTS:

2 tablespoons peanut oil, divided 1 tablespoon Cajun seasoning 10 ounces andouille sausage, sliced into rounds 1 pound boneless skinless chicken breasts, cut into 1 inch pieces 1 onion, diced 1 small green bell pepper, diced 2 stalks celery, diced 3 cloves garlic, minced

1 (16 ounce) can crushed Italian tomatoes 1/2 teaspoon red pepper flakes 1/2 teaspoon ground black pepper 1 teaspoon salt 1/2 teaspoon hot pepper sauce 2 teaspoons Worcestershire sauce 1 teaspoon file powder 1 1/4 cups uncooked white rice 2 1/2 cups chicken broth

DIRECTIONS:

1.	Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
2.	In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
3.	Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Thanksgiving 2013

Menu

20 lb turkey

cranberry ambrosia

green been casserole

mash potatoes

sweet mash potatoes

broccoli

biscuits

corn bread

cranberry sauce

sausage stuffing

savory herb stove top stuffing

corn

I bought the butterball turkey and well worth it.  coated under the skin with butter

and on top of the skin with butter then rubbed salt and pepper all over it.

I cooked it on 425 degrees for first 20 minutes then lowered it to 325 and tent it with foil for 4 hours.

It came out so most and was 180 in breast and 165 degrees in thigh when done.  

Started off the morning by baking my biscuits.  The cornbread was made the day before along with the sweet potatoes.  Then I prepared all of the other food but did not cook or warm it up until after the turkey was done cooking and was setting for about 30 minutes at least.

This made it very smooth coming together and I did some buffet style with the dishes that only had one bowl.  The stuffings and likewise which had two bowls went on the table, one on each end!  This made getting the food run smoothly.

In 2015 I only made 5 pounds of white potatoes and 5 pounds of sweet potatoes and 2 boxes of stove top stuffing and 1 thing of green bean casserole.  Next year need to double all of this because very little was left over.  Next time do 10 lbs of white potatoes and 10 lbs of sweet potatoes and 4 boxes of stove top and 2 bags of sausage stuffing and 2 things of green bean casserole.

Sausage stuffing....perpridge farm seasoned stuffing bread and cook according to directions except use broth instead of water.  Cook ground pork sausage and saute onion and celery in the grease.  Add to stuffing and mix.

Chicken Potpie

frozen peas and carrots
.5 can of evaportated milk
3.5 tbs of flour
1cup chix stock
pie crusts
routissouri chix
1/2 stick of butter


heat broth and milk in microwave

heat butter and flour
add milk and broth
then chix and vegetables

bake 350 35 minutes

Chimichungas

pure cream of chix soup
5 jalopeno slices
1tsp hot mustard
5 olives

mix 1 pack of creams cheese
1 cup shredded cheese
taco seasoning packet
1/2 can refried beans with chilis
1/2 can corn
1/2 can black beans
chix

fill tortilla and brown and bake 10 minutes 350
top with pured sauce

Orange Chicken

what you need
1/2cup KRAFT Original Barbecue Sauce
1/4cup flour
1/4 cup orange juice
1/4cup orange marmalade
3Tbsp. soy sauce
1tsp. grated gingerroot
8 bone-in chicken thighs (3-1/2 lb.), skin removed
make it

STIR barbecue sauce and flour in small bowl with wire whisk until well blended. Add all remaining ingredients except chicken; mix well.

POUR sauce mixture evenly over chicken in slow cooker. (Do not stir.) Cover with lid.

COOK on LOW for 3 to 5 hours. Serve chicken topped with the sauce.

Recipe by: Kraft

Jerked Chicken

1 tsp of the following ingredients

salt

pepper

ginger

cayenne pepper

all spice

cinnamon

nutmeg

olive oil

garlic cloves minced

rub onto chicken and bake

serve with dirty or wild rice

Chicken Piccata

Ingredients

• 4 whole Boneless, Skinless Chicken Breasts
• Kosher Salt To Taste
• Freshly Ground Black Pepper, To Taste
• 4 Tablespoons All-purpose Flour
• 5 Tablespoons Butter
• 4 Tablespoons Olive Oil
• 1 cup Dry White Wine
• ¾ cups Low Sodium Chicken Broth
• 2 whole Lemons
• 3/4 Cup Heavy Cream
• Chopped Fresh Parsley
• 1 pound Angel Hair Pasta
• saute red pepper

Preparation Instructions

This is how you make Chicken Piccata when you’re out of capers and you have a pathological fear of cooking anything without adding heavy cream.

Have a pot of water simmering for the pasta.

If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour.

Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn’t burn. Decrease heat as needed!

After removing the chicken, have the heat on medium to medium-low. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Sprinkle in a little salt and pepper as it’s cooking.

Reduce heat to low and pour in cream. Whisk together and allow to cook for a couple of minute until sauce thickens. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it; counter it with a little more broth and cream if it’s too strong! Sprinkle in some chopped parsley and stir.

Right at the end, cook angel hair until al dente—do not overcook!

With tongs, place a medium-sized mound of pasta on a plate. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. The sauce is strong, so no need to drown it. Sprinkle a little minced parsley over the top.

Turkey Meatloaf

2 lbs meat

1.5 cups bread crumbs

1.5 cups shredded parm cheese

2 eggs

1 caramelized onion

sage

mix all together and bake covered 375 45 minutes

in mean time use mayonaise as a base and add teriyaki sauce and soy sauce just to taste

should have a nice strong flavor

after done baking, uncover, add sauce and put back in oven uncovered for about 10 more minutes.

Recipe by Shad Steffens

Chicken Cacciatori

chicken thighs or tenders

can of diced tomatoes

1 red pepper

1 green pepper

1 onion

1 cup white wine

brown chicken

add wine and tomatoes

saute onions and peppers

put all in pan and bake 375 covered for 30 minutes

Recipe by Pioneer Woman

Chicken Scallopine

Ingredients

• 1 pound Linguine
• 6 whole Boneless, Skinless, Trimmed Chicken Breasts
• Salt And Pepper, to taste
• Flour
• 2 Tablespoons Olive Oil
• 4 Tablespoons Butter
• 12 ounces, weight White Mushrooms, Sliced Thin
• 1 cup Dry White Wine
• Chicken Broth (optional)
• 1 whole Lemon
• ½ cups Heavy Cream (can Use Half-and-Half)
• 1 teaspoon (heaping) Capers
• Chopped Fresh Italian Parsley
• Parmesan Cheese, For Topping

Preparation Instructions

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

Recipe by Pioneer Woman

Chicken Pot Pie

Ingredients

• 2 cups diced peeled potatoes
• 1 3/4 cups sliced carrots
• 2/3 cup chopped onion
• 1 cup butter or margarine
• 1 cup all-purpose flour
• 1 3/4 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 3 cups chicken broth
• 1 1/2 cups milk
• 4 cups cubed cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 1 pastry for a 9 inch double crust pie

Directions

1. Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
2. Line two 9-in. pie plates with bottom pastry; trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.
3. Bake one potpie at 425 degrees F for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months

Recipe by Karen Johnson allrecipes.com

Chicken and Cheese Enchillatas

1 cup montery jack cheese shredded or mixed shredded mexican cheese

routissouri chicken

2 tsp chili powder

1 cup salsa

1 jar alfredo sauce

tortillas

mix alfredo sauce, salsa and chili powder

pull chicken off bone from routissouri, get about 2 cups worth of chicken

mix 1 cup of salsa mix with chicken and cheese

put 1/4 of chicken mix in center of one large tortilla

do the same for 8-10 of them

pour rest of mix on enchillatas in pan

i uses a 9x12 size pan

bake 350 for 40 minutes!

Lemon Thyme Cornish Hens

Ingredients

• 6 (20-ounce) Cornish game hens
• 1 cup lemon juice
• 3/4 cup butter or margarine, melted
• 1/2 teaspoon paprika
• 1 1/2 teaspoons dried thyme, divided
• 1 1/4 teaspoons seasoned salt, divided
• 1 1/8 teaspoons garlic powder, divided
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. Place the hens on a wire rack in a large roasting pan. In a bowl, combine lemon juice, butter, paprika and 1 teaspoon each of thyme, seasoned salt and garlic powder. Pour half over the hens; set the remaining mixture aside for basting. Combine salt, pepper and remaining thyme, seasoned salt and garlic powder; sprinkle over hens. Bake, uncovered, at 375 degrees F for 30 minutes. Baste with reserved lemon juice mixture. Bake 30 minutes longer, basting occasionally, or until the meat is tender and juices run clear